| 魔芋葡甘聚糖和大豆蛋白在面包中的应用 |
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| 引用本文： | 王良玉,吴妹,何明祥,彭述辉,姚闽娜.魔芋葡甘聚糖和大豆蛋白在面包中的应用[J].海南大学学报(自然科学版),2012(3):214-218,224. |
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| 作者姓名： | 王良玉 吴妹 何明祥 彭述辉 姚闽娜 |
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| 作者单位： | [1]福建师范大学福清分校生物与化学工程系,福建福清350300 [2]福建农林大学食品科学学院,福建福州350002 [3]福清市质量计量检测所,福建福清350300 [4]广州城市职业学院,广东广州510405 |
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| 基金项目： | 福州市科技计划项目（2011-N-44）;福建省自然科学基金项目（2011J01285）;广东省科技攻关项目（20108080701079）;广州市羊城学者科技项目（108005D） |
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| 摘 要： | 为了改善面包的品质和感官特性,提高其营养,将魔芋精粉和大豆蛋白粉添加到面包中,研究其对面包品质的影响.结果表明:当魔芋精粉添加量为w=0.3%、大豆蛋白粉添加量为w=5%、醒发时间为70min时,所制得的面包色泽金黄、烤香浓郁、组织呈蜂窝状、入口疏松、营养丰富,而且魔芋-大豆面包的菌落总数明显低于普通面包,更有利于保存.
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| 关 键 词： | 魔芋葡甘聚糖 大豆蛋白 感官评定 理化指标 微生物检测 |
Application of KGM and Soybean Protein in Bread |
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| WANG Liang-yu,WU Mei,HE Ming-xiang,PENG Shu-hui,YAO Min-na.Application of KGM and Soybean Protein in Bread[J].Natural Science Journal of Hainan University,2012(3):214-218,224. |
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| Authors: | WANG Liang-yu WU Mei HE Ming-xiang PENG Shu-hui YAO Min-na |
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| Institution: | 2 ( 1. Department of Biology and Chemistry Engineering, Fuqing Branch of Fujian Normal University, Fuqing 350300, China; 2. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 3. Foqing Testing institute of Quality and Measurement, Fuqing 350300, China; 4. Guangzhou City Polytechnic, Guangzhou 510405, China) |
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| Abstract: | In order to improve the quality, sensory and soy protein were added during the process of characteristics and nutritional value of bread, Konjac powder making bread, and the effects of Konjac powder and soy protein on the and quality of bread was studied. The results indicated that when the content of Konjac powder and soy protein was 0.3 % and 5 %, respectively, and the fermentation time was 70 min, the breads were golden brown and roasted full-bodied, honeycombed tissue and could also improve nutritive peculiarity of dietary rich nutrient were obtained, tasting loosen, and the process fiber in breads and influence the storage of breads as well. |
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| Keywords: | KGM soybean protein sensory evaluation physical indexes microbe examination |
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